Photo by Deb Lindsey for The Washington Post
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries — plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
2 tablespoons walnut oil or extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoons honey
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ head butter, Boston or bib lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small strawberries, quartered if large, halved if small
¼ English cucumber, sliced thinly into half moons
2 tablespoons pistachio nuts, toasted and coarsely chopped
4 large or 8 medium fresh basil leaves, torn
Whisk the oil, vinegar, honey, salt and pepper in a small bowl.
Place the lettuce in a large bowl. Drizzle with about half of the dressing and toss to coat. oss half dressing with lettuce.
Divide the lettuce among 4 small salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with remaining dressing. Top each with ½ tablespoon pistachios and some basil.
Makes 4 servings
Serving size: 1 salad
Per serving: Calories 110; Total Fat 9g (Sat Fat 1g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrates 7g; Dietary Fiber 2g; Protein 2g
Copyright 2017 Ellie Krieger. All rights reserved.